Low-Carb Crabcakes with Mustard Sauce


  • 1 lb. blue crabmeat
  • 1 tbsp. small diced red bell pepper
  • 1 tbsp. small diced green bell pepper
  • 1 tbsp. finely chopped fresh parsley leaves
  • 1 tbsp. light mayonnaise
  • 2 eggs
  • 1 tbsp. baking powder
  • 1 tbsp. Worcestershire sauce
  • 1 1/2 tsp. Maryland-style crab seasoning (recommended: Old Bay)
  • 2 tbsp. canola oil

Mustard Sauce:

  • 1/4 cup light mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 tsp. fresh lemon juice

In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.

For Mustard Sauce, mix all ingredients together in a small bowl. Refrigerate until ready to serve.
by The Savvy Kitchen